This sheet pan gnocchi alla norma is easy to put together, just get a packet of gnocchi, add eggplant and tomatoes, and leave the rest up to the oven.
Ingredients
- ¼ cup (60 ml) olive oil
- 1½ tsp (4 g) dried oregano
- 1 tsp light brown sugar
- ¾ tsp kosher salt
- ½ tsp crushed red pepper flakes
- 1 eggplant cut into ½" (1.3-cm) cubes
- 2 pints (596 g) cherry tomatoes
- 4 cloves garlic minced
- 1 lb (455 g) shelf-stable prepared vegan gnocchi
- Freshly ground black pepper
- Fresh basil for serving
Instructions
- Preheat the oven to 425°F (220°C), set to convection mode, and line a large sheet pan with parchment paper.
- In a small bowl, stir together the olive oil, oregano, brown sugar, salt and red pepper flakes.
- Spread the eggplant, cherry tomatoes and garlic on the sheet pan. Pour the oil mixture over them and quickly toss to combine. Arrange everything, including the gnocchi, in a single layer on the prepared sheet pan—it’s okay if it’s pretty packed—and season with a few grinds of black pepper.
- Bake for 15 minutes, then remove the sheet pan from the oven. Use a spatula to crush some of the cherry tomatoes and give everything a good toss so their juices coat the gnocchi and eggplant. Return the pan to the oven for another 10 to 15 minutes, or until the gnocchi are golden brown and crispy. Top with fresh basil and serve warm.